Any culture that comes to the Northeast can be quickly deconstructed and then integrated into this black land. The same goes for food culture.

In this vast land of Northeast China, in addition to the most primitive ethnic minorities, there are also more people from Shandong, Henan, and Hebei who "traveled to Guandong". In addition, the east side is influenced by the Korean Peninsula and the north side is influenced by Russia. Various food cultures are intertwined and coexist in the Northeast, making this tolerant land extremely international in food.

1. Sino-Russian food

(1) Red sausage. Red sausage, also known as Riddos, comes "all the way" from Russia and Lithuania. Introduced to China at the end of the 19th century, red sausage is not acclimatized to the local environment, but is "like a fish in water". It has integrated with the eating habits of Harbin, Qitaihe, and Jiamusi, becoming a special food with a strong local flavor.

(2) Daliba is the Russian transliteration of big bread. Compared with ordinary bread, the addition of hops makes Da Lieba more fluffy and thicker. It feels heavy in the hand and has a sense of weight. After being baked with woods such as basswood and oak, the outer skin of Dalieba is hard, but the inside is fluffy and soft. If you smell it carefully, you can smell the fragrance of fruit wood.

(3) Kvass. One of the raw materials for making this magical drink is porcelain Daliba. This very European-style drink has a rich malty aroma. Compared with the sour taste of Russia, kvass from the Northeast is more sweet.

(4) Russian pickled cucumber. Just as white porridge and pickles are the most simple meals for Chinese people, Russian-style pickles are the basic taste of life for Russians.

2. Northeast Smecta flavor

(1) Kimchi. In the Northeast, kimchi is also known as spicy cabbage. Spicy cabbage is known for its spiciness. Chili pepper, garlic, and ginger are the three original flavors of pickled spicy cabbage. When pickling, white pears, apples and other fruits are added, and the rich acidity makes the spicy cabbage extra crunchy.

(2) Cold noodles are a staple of North Korean cuisine. Different from the cold noodles in the South, Korean cold noodles are mostly made of buckwheat. The noodles are black and yellow and are elastic and smooth. Beef slices about one centimeter thick, sweet and sour apple slices, and eggs cut in half are garnished. A bowl of cold noodles has a rich feeling like a "Manchu-Han banquet".

(3) Rice sausage. In terms of production methods, rice sausage and blood sausage are similar. In the casing, add pig blood, rice, glutinous rice and vegetables.

3. The most dazzling ethnic style

(1) Sticky bean buns. The outer shell of sticky bean buns is mostly made of yellow rice noodles, seasoned with honey, and then wrapped in fine red bean paste. In order to prevent adhesion, the prepared sticky bean buns are mostly wrapped with perilla leaves or pear leaves.

(2) Sauerkraut and white meat hot pot. The soup is the key to making sauerkraut and white meat hotpot. The soup of pickled cabbage and white meat hot pot generally uses natural nourishing medicinal materials such as ginseng, gastrodia elata, cordyceps, polygonatum odorifera, and japonicus as the base, and is cooked for a long time. Then put the pork slices and shredded sauerkraut into the pot. After boiling, add blood sausage, vermicelli, mushrooms, shrimp and other ingredients. When the ingredients are cooked, lightly dip in some mashed garlic and chive flowers. The meat will be tender and the soup will be delicious.

(3) Home-style stir-fries such as pork slices and dried tofu with hot pepper.